Tag: Cauliflower

1 Cauliflower for 2 recipes: nachos and bites – Italian Cuisine

1 Cauliflower for 2 recipes: nachos and bites


A tex-mex aperitif with nachos and spicy morsels. All based on cauliflower!

If you have already tried cauliflower rice and cauliflower pizza, you cannot miss these two original recipes, tasty, fun and very simple to prepare: cauliflower nachos and bites, that is, cauliflower morsels.
With a single cauliflower we will prepare two finger food different from the usual and tex-mex taste.

Cauliflower nachos

You got it right: you can reproduce the classic Mexican chips with cauliflower in the dough.
How you do it? First, wash a cauliflower very well and divide it into florets.
Then divide them into two parts. One part will be used for nachos and one for bites.
Finely chop the tops with a blender or a chopper and then quickly pass them in a pan without adding oil, just to dry them.
Mix them once cold with 20 g of 00 flour, 1 teaspoon of paprika, one of cumin, one of coriander, one of powdered garlic, a generous teaspoon of parmesan or grated cheddar cheese, 1 egg and a pinch of salt and pepper.
You can actually play with the spices and add them a little as you like.
Once this mixture is ready, spread it on a baking sheet lined with parchment paper. It must be quite thin so take a large pan.
Brush the surface with a little oil and bake in a static oven at 150 ° for about 40 minutes or at 200 ° for 20 minutes.
When the mixture has become golden, let it cool thoroughly in the turned off oven.
Then cut the nachos into lozenges or triangles quite large, place them in a pan, even slightly overlapping, garnish them with plenty of grated cheese like fontina or cheddar and cook them in the oven until the cheese is melted and stringy.

Cauliflower bites

These tidbits can be prepared in many ways and also in this case you can use the spices and herbs you prefer.
You can use the mixture from the nachos recipe by adding more flour to obtain meatballs to fry, or you can fry the cauliflower tops directly after having breaded them.
Prepare a mix of breadcrumbs, salt, pepper and parmesan and add paprika or curry to taste.
Instead of breadcrumbs you can put the panko which is a very light breadcrumbs that tends to swell when cooked.
Pass the cauliflower tops in the beaten egg and then in the breadcrumbs and fry them in hot oil.
For a lighter result try baking in the oven.

Accompanying sauces

Two recipes like these, spicy and appetizing, require an ad hoc combination.
The sauce guacamole it is perfect, especially for nachos and preparing it is very simple.
Just mash the pulp of a fairly soft avocado with a fork and then add the juice of half a lime, 4-5 chopped cherry tomatoes, half a chopped onion, a few drops of Tabasco and a pinch of salt. Remember to always leave the avocado core in the center of the sauce which will not oxidize in this way.
Another interesting sauce is the one based on Greek yogurt, very fresh and light. To prepare it, mix the yogurt with a pinch of salt and pepper, and a little lemon juice.
You can then add a spoonful of mustard, or chives, or even chopped mixed herbs, such as mint and basil.

And to drink?

For your tex-mex aperitif we suggest you to serve a cold light beer with lemon wedges, or tequila-based cocktails like Margarita and Long Island or rums like mojito.
And then go ahead with drinks based on fresh fruit and spices such as mango, passion fruit, ginger, lime and mint.

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Recipe Baked cauliflower with three sauces – Italian Cuisine

Recipe Baked cauliflower with three sauces


  • 1 Kg cauliflower
  • 400 g cooked beetroot
  • 200 g fresh cream
  • 100 g grated pecorino
  • 10 g capers in oil
  • 10 g parsley
  • 8 g tarragon
  • 6 pcs anchovy fillets in oil
  • 1 pc pickled gherkin
  • White bread
  • cornstarch
  • White wine vinegar
  • pomegranate vinegar (alternatively wine vinegar, raspberry vinegar, apple vinegar)
  • extra virgin olive oil
  • salt
  • pink pepper
  • black pepper

For the recipe of baked cauliflower with three sauces, wash the cauliflower very well and rub it with a cloth. Place it on a baking sheet lined with baking paper, season with salt, black pepper and plenty of oil and bake at 180 ° C for 40 minutes. Take the cauliflower out of the oven, cover it with aluminum foil and bake it again for 20 minutes.
Cacio e pepe sauce: dissolve 2 teaspoons of cornstarch in a little cold water and in the meantime heat the cream in a small saucepan. Stir in the pecorino cheese, stir gently, then add the dissolved cornstarch. Cook until the sauce starts to thicken. Remove from the heat and complete with a generous grinding of black pepper.
Beetroot sauce: wet a slice of pancarré in wine vinegar. Blend the beetroot with the fillets
of anchovy, the gherkin, the capers, the slice of squeezed bread and a couple of tablespoons of oil to a smooth and fairly thick consistency. Season with salt if needed.
Herbal sauce: blend the parsley and tarragon leaves with 50 g of oil, a pinch of salt, a generous grinding of pink pepper and a sprinkle of pomegranate vinegar. Spread the sauces in three bowls and serve with the cauliflower, placed in a large serving dish.

Japanese grouper recipe and cauliflower skewers – Italian Cuisine

Japanese grouper recipe and cauliflower skewers


  • 4 pcs of grouper fillets
  • 90 g miso
  • 70 g rice vinegar
  • 60 g purple cauliflower florets
  • 60 g white cauliflower florets
  • 60 g green cauliflower florets
  • 30 g mirin
  • 10 g soy sauce
  • extra virgin olive oil
  • lime
  • salt

For the recipe of the Japanese grouper and cauliflower skewers, mix the miso, rice vinegar, soy sauce and mirin with a whisk to obtain a homogeneous mixture. Divide the fillets of grouper into pieces, place them in a large bowl and sprinkle them with the sauce over the entire surface. Cover with plastic wrap and marinate in the refrigerator for 8 hours.
Stick the cauliflower florets into 8 sticks, alternating the colors. Place them in a baking pan lined with baking paper, season with a drizzle of oil and a pinch of salt and cook them in a ventilated oven at 180 ° C for 10-15 minutes, covered with aluminum foil to keep the color alive, then remove it and continue under the grill for 2 minutes. Roast the grouper slices in a pan over high heat for 3 minutes per side. Serve with the skewers, adding lime peel and pepper to taste.

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